Mexican-Style Tortilla Chips Chicken
Being the anti-waste freak that I am, I came up with what I thought was a original and genius idea to use up tortilla chip crumbs. Chips crusted chicken. It turns out it is genius. Just not original like I had thought. Unfortunately, this happens to me often. I think of a super creative idea, I look it up excitedly, and BOOM, about 10000 articles have already been written on it.
On a positive note, this dish is to die for. Seriously, we couldn’t get enough of it. And it’s ridiculously easy with just a few basic ingredients. And who doesn’t love cheese-loaded chicken with tomatoes?
Have a great day!
MEXICAN-STYLE TORTILLA CHIPS CHICKEN
INGREDIENTS
1 pound chicken breasts, sliced horizontally (filleted into thinner pieces)
4 T butter, melted
2 c finely ground tortilla chips crumbs
2 T olive oil
1 c Mexican cheese mix
2 c chopped tomatoes
1 green pepper, chopped
sour cream
cooked white rice
DIRECTIONS
Dip chicken breasts in butter and then coat with chips. Place in a well-greased baking dish. Drizzle olive oil on top. Bake at 375F for 20 minutes. Turn oven to broil. Top dish with peppers, then tomatoes and then sprinkle with cheese. Broil for 10 minutes.
Serve with sour cream and rice.
